Beer Pretzel Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with the sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let sit 5–7 minutes until foamy. (If using very active instant yeast that doesn't foam, proceed anyway.)

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, fine sea salt, and instant dry yeast (if yeast wasn't activated separately).

Add liquids and form dough

Add the foamed yeast mixture (or reserved warm water), the room-temperature beer, and melted butter to the flour mixture. Mix on low speed until combined, then increase to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, 60–75 minutes.

Prepare dough for shaping

Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside. Punch down the risen dough gently to release air and turn it out onto a lightly floured surface.

Portion and roll

Divide the dough into 8 equal portions (for large soft pretzels) or 12 for smaller ones. Roll each portion into a rope about 20–24 inches long for large pretzels (or 12–16 inches for smaller). Keep dough covered while working so it doesn't dry out.

Form pretzels

Make a U-shape with a rope, cross the ends over twice, then fold the twisted ends down to the U and press to adhere to form a classic pretzel shape. Transfer each pretzel to the prepared baking sheets, spacing them about 2 inches apart.

Second rest

Cover shaped pretzels loosely with lightly oiled plastic wrap or a damp towel and rest 15–20 minutes while you prepare the baking soda bath and preheat oven fully.

Make the baking soda bath

In a wide, shallow pot (large enough to hold a pretzel), bring 6 cups of water to a simmer. Carefully add 1/2 cup baking soda (it will bubble and foam). Reduce heat to maintain a gentle simmer.

Dip pretzels

One at a time, use a slotted spatula to gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping halfway so both sides get coated. Remove and return to the parchment-lined baking sheet.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel lightly with the egg wash, then sprinkle coarse sea salt or pretzel salt evenly over the tops.

Bake

Bake in the preheated 450°F (232°C) oven for 12–15 minutes for large pretzels (or 8–12 minutes for smaller) until deeply golden brown. Rotate pans halfway through if your oven has hot spots.

Finish

Remove pretzels from the oven and, if using, brush with melted butter for extra shine and flavor. Transfer to a wire rack to cool slightly before serving.

Serve warm with coarse mustard, beer cheese, or your preferred dip. Pretzels are best the day they are made but can be reheated briefly in a 350°F (175°C) oven for 5–8 minutes to refresh.